🌱Charred asparagus, soy glazed mushrooms, creamy oil-free hummus and crispy crinkle potatoes with an abundance of herbs and spices (oil-free, gluten-free)🌱 (If only these mushrooms were magic, my Mother’s Day would be quite different 🤣.) My go-to seasoning lately has been ‘Bragg organic sprinkle herb and spices seasoning’. It’s so flavorful and versatile and you don’t need anything else! Goes well with all these veggies. Have a gorgeous Satuday💚.
🌱Recipe: 1.Charred asparagus: Heat on high a cast iron or heavy skillet. (Optional: add a small amount of oil.) Add trimmed asparagus pieces to hot skillet in single layer. Cook until lightly charred, about 2 minutes, without moving. Cook about 5 minutes more until crisp-tender and evenly charred. Remove from heat and let sit a minute. Toss with squeeze of fresh lemon and ‘Bragg organic sprinkle herb and spices seasoning’ or dried herbs of choice. Salt to taste.
2.Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin. Add more bean liquid if needed and adjust seasoning and salt to taste.
3.Soy glazed mushrooms: Cut about 3/4lb crimini or white mushrooms into approximately 1/4 inch thick slices. Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup. Sauté mushrooms until starts to brown. Add sauce mixture above and sauté another minute until starts to stick to pan. 🌱Potatoes:see earlier post.
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